May 16, 2016


Milk - 450 ml
Vanilla essence -2-3 drops
Egg yolks - 3
Castor sugar - 100 gms
Double or whipping cream - 150 ml
Pistachio nuts - 50 gms (chopped)


  • Heat the milk in pan.
  • Beat the egg yolks, sugar and vanilla essence in a large bow until thick and pale yellow in colour.
  • Gradually pour the hot milk into the egg mixture, stirring constantly.
  • Strain the mixture into a heavy based or double saucepan and stir over a gentle heat until the custard thickens enough to coat the back of a wooden spoon. Do not allow to boil.
  • Pour into a large mixing bowl and allow to cool, then pour the custard into a freezer container and freeze for about 1 1/2 hours until mushy.
  • Beat the cream until it forms soft peaks.
  • Gently fold the chopped nuts and cream into the frozen custard, and freeze.
  • Beat the mixture three times, at hourly intervals.
  • Cover, seal and freeze.

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